Pork Roast With Peppers & Onions

February 6, 2013

This was pretty good I have to say. Take a pork roast (3/4 lbs) and coat in garlic infused olive oil (because why not?), put in a roasting pan lined with “heavy vegetables” I used broccoli and cauliflower and covered (the veggies anyway) with chicken broth. Season with salt, pepper, garlic and thyme cover with red, onion, green peppers and red onions. Bake on 425 for about 15 minutes and then about 50 minutes (until temperature is reached) on 350. Let it rest for about 10 minutes, slice and serve. Enjoy!